North Indian Tofu Curry
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North Indian Tofu Curry

North Indian Tofu Curry

with fragrant garlic rice

This aromatic veggie curry is a tapestry of tastes and textures. Crispy tofu, charred mushrooms, zippy chives and fragrant garlic rice are only a few of the elements that make this dish delicious.

Tags:
Under 650 calories
Veggie
Vegan
Allergens:
Soya
Mustard
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

280 grams

Tofu

(Contains Soya)

150 grams

Rice

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

250 grams

Mushrooms

2 unit(s)

Garlic

5 grams

Chives

2 sachet(s)

North Indian Style Spice Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Butter (Optional)

to taste

Oil

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Nutrition Values

Energy (kJ)2416 kJ
Energy (kcal)577 kcal
Fat13.2 g
of which saturates2.1 g
Carbohydrate83.7 g
of which sugars14.6 g
Dietary Fiber2.7 g
Protein31.2 g
Cholesterol0 mg
Salt3.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Pot with Lid

Instructions

Make the Garlic Rice
1
  • Peel and grate the garlic (or use a garlic press).
  • Place a pot over medium-high heat with a knob of butter and a drizzle of oil.
  • When hot, fry the garlic until fragrant, 1 min.
  • Add the rice and 300ml cold salted water (double for 4p). Bring to the boil then lower heat to medium and cover. 
  • Cook for 10 mins, then remove the pot from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, drain the tofu and chop into 1cm cubes. Pat dry with kitchen paper.
  • Toss the tofu with a drizzle of oil and half the North Indian spice.
  • Roughly chop the mushrooms.
Crisp the Tofu
3
  • Place a separate pot over high heat.
  • Once hot, fry the tofu until slightly crispy, 7-10 mins.
  • Shift frequently to ensure it doesn't burn. Season with salt and pepper.
  • Transfer to a bowl, pop your pot back on medium-high heat and add a drizzle of oil.
Fry the Veg
4
  • Once the oil is hot, fry the mushrooms for 7-10 mins.
  • Shift frequently to ensure they don't burn.
  • Season with salt and pepper.
Simmer the Sauce
5
  • Add the remaining North Indian spice mix and rogan josh paste to the pot. Fry for 1-2 mins.
  • Pour in 50ml water, ½ tsp sugar (double both for 4p) and chopped tomatoes.
  • Cover and simmer until the mushrooms are tender, 8-10 mins.
  • Add the tofu and cook to warm through, 1-2 mins.
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel the sauce needs loosening.

Garnish and Serve
6
  • Roughly chop the chives (use scissors if you prefer). 
  • Divide the tofu curry between bowls and serve the garlic rice alongside.
  • Finish with a sprinkling of chopped chives.
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